Ingredients

Main Ingredients

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2 cups basmati rice

3½ cups water or chicken stock

3 tablespoons neutral oil (vegetable or grapeseed)

2 inch piece fresh ginger, finely julienned

6 scallions, separated into white and green parts

½ teaspoon salt (omit if using chicken stock)

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Finishing Ingredients

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1 tablespoon toasted sesame oil

Additional scallion greens, thinly sliced

Optional: toasted sesame seeds

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Instructions

1. Rinse rice in cold water until water runs clear (3-4 times). Drain rice well in a fine-mesh strainer. Add rinsed rice to rice cooker insert

2. Julienne ginger into thin matchsticks (about 3 tablespoons). Cut white parts of scallions into 2-inch lengths. Thinly slice green parts of scallions diagonally; set aside for garnish

3. Heat neutral oil in a small skillet over medium heat. Add ginger and white scallion parts. Sauté until fragrant but not browned (about 2 minutes). Pour entire contents of skillet (oil and aromatics) into rice cooker. Add water/stock and salt. Stir gently to distribute aromatics. Close lid and set to "WHITE RICE" or regular cooking setting

4. When rice cooker signals completion, let rest 10 minutes (do not open lid). Fluff rice with rice paddle or fork. Drizzle with sesame oil. Fold in half of the sliced scallion greens. Transfer to serving bowl. Garnish with remaining scallion greens and sesame seeds

Tips

Consider adding a few cardamom pods or a bay

Use high-quality rice for best results

Don't skip the rinsing step - it prevents gummy rice

Cut ginger against the grain for optimal texture

Keep rendered ginger-scallion oil for other dishes

Rice can be made up to 2 hours ahead and kept warm in cooker

Variations

Add 2 crushed garlic cloves with ginger

Include 1 tablespoon soy sauce with cooking liquid

Add dried shiitake mushrooms to cooking liquid

Replace some water with coconut milk for richness

Storage

Keep leftovers in airtight container in refrigerator for up to 3 days

Reheat with a sprinkle of water in microwave or steamer